Acquired Tastes Only

It was a welcoming Monday when finding it not so terribly cold as I was driving all the earlier to the office this morning due to some little errands needing to be run before my opening hour arrived.

One of my clients called and asked that I post one of his rentals for lease since it’s now vacant, cleaned up, and ready to show. Shortly thereafter, I drove over and snapped enough photos for prospective tenants to view. It’s always much harder to get vacancies filled in the three months of November, December, and January because most don’t like moving in the winter.

With it being the first of the week and nearing the last of our month, I had some bill paying to do, along with my monthly accounting. Shortly after lunch, I went back to my daunting task of getting my taxes readied for the accountant. Slowly but surely, that once pile of papers, is now shrinking into organized files. I think if I stay at it long enough this week, I may possibly have everything done with the exception of those yearly notifications from financial institutions which are always very late.

Over the years, people have asked me why I don’t ship it all off to an accountant and let them sort it out, but in reality, I’m not so sure the price I’ve heard being paid by other real estate offices to have their taxes prepared, is justifiable. I know some pay in the thousands of dollars for their tax work, and likely because they’re delivering their boxes of income and expenses at their doors, and left to be sorted by their preparers.

Many years ago when I worked as a real estate office’s bookkeeper, I was shocked when hearing their tax preparer had only charged half of what they normally did because the “books” I’d prepared for them, were precisely notated and easy to follow. Even after getting my real estate license in that office, I still did their books for them the three years I worked there. I likely would’ve been there for many years longer, but I just couldn’t accept the way in which the broker conducted business, so we parted ways.

One of my dear friends told a story some years ago about an interview she had with the owner of a certain company in our City, and even though she would’ve been hired, the character flaws she was finding with the owner, gave her all the more reason to back away from the idea of working for him and his company. Yes, if the “top dog” of a company is unscrupulous, it unfortunately trickles down and infects the rest of its employees.

I got a good laugh today when speaking to dear one about my likes, dis-likes, and absolute hatreds of foods we as children were forced to eat when young. There were certain meats we both agreed on as being tasty, but then parted ways with a number of others. Braunschweiger will always be in my book, the most disgusting smelling and tasting of sliced meats, and unfortunately my mother, would oft times use it as the “meat” of sandwiches that went into our lunchboxes. My friend in turn, began singing the praises of that nasty stuff, and then moved on to how much he absolutely loved liver and onions. Just mentioning liver and onions sent a chill up my nostrils because that’s another of my intensely disliked dishes. I used to tell my mother that it smelled terrible and tasted like pan-fried mud.

One of the things we both agreed on being good, was homemade head cheese. Most of my siblings didn’t like it at all, but I found it quite acceptable. If the general public knew how many ingredients, and the time and effort it would take to make it, they’d likely appreciate its taste. If you’re curious enough to investigate the process of making head cheese in the old-fashioned way, you may possibly consider it disgusting, but remember, it all gets cooked in a very large pressure cooker. I once purchased about a pound of it at a specialty meat market, and found it nowhere near being as good as what my mother made. I figured it wasn’t going to be as I’d expected because it looked like they’d added gelatin to the loaf which my mother didn’t do, and also missing some of the spices she used to enhance its flavor.

We also had a good laugh when talking about the old Kentucky Fried Chicken shop that used to be on the corner of 7th NW and North Federal which sold breaded chicken gizzards, hearts, and livers by the bag one day a week. He would order the mixed bag, but I would only buy the gizzards because as I mentioned, I back away from all animal livers except goose liver which is exceptionally good when cooked and turned into a ground paste after adding butter, onions, and a few spices.

I know you may have thought our conversation boring, but our real belly-laughs came when recalling certain incidents involving our much loved and hated foods during the years we were growing up. When thinking about it, I believe many of our young have had little or no taste experiences with foods, which some in today’s world would consider either exotic, or reviling. Yes, some of those foods which were set to table, were created for acquired tastes only.

Tonight’s one-liner is: I finally know what distinguishes man from the other beasts: financial worries.

Joe Chodur

About the Author | Joe Chodur

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